Adobong Pinangat na Balatong - Adobo Green Beans in Coconut and Shrimp Paste

This Adobong Pinangat na Balatong - Adobo Green Beans in Coconut and Shrimps is cooked the traditional way with Filipino adobo's basic ingredients of garlic, vinegar, bay leaves, soy sauce, and peppercorns. Thick coconut milk and salty shrimp paste (bagoong) are added to the dish which gives it richer flavors. This was created by Rudy Madrileno for the cookbook "Slow Food Adobo", Edited by Lyn Besa Gamboa and Mara Pardo de Tavera (Anvil Publishing Inc. Philippines, 2013).

Course: Dinner, Lunch, Seafood

Cuisine: American, Asian, Filipino

Keyword: Filipino Adobong Pinangat Balatong Green Beans Coconut Shrimp Paste

Servings: people

Calories: 390kcal

Ingredients

4 Tablespoons vegetable oil
1 whole bulb garlic peeled, crushed
1 whole white or yellow onion chopped
1 Tablespoon bagoong guisado (sauteed Filipino shrimp paste) from Asian markets
1 pound large fresh shrimps peeled, heads and tails removed
1/2 pound green beans trim edges, cut into 2-inch length pieces; or use sitaw (long green beans)
1 cup coconut milk fresh or canned
1/2 cup white vinegar
1/8 cup toyo (soy sauce)
1 to 2 pieces siling labuyo (bird's eye chilies)
1/2 teaspoon salt
1 teaspoon ground black pepper powder
steamed rice for serving

Instructions

In a large skillet or saucepan, over medium-high heat, add the vegetable oil. When oil is hot enough in about 2 minutes, saute the garlic, and onions.
When onions are translucent and fragrant, after 1 to 2 minutes, add the bagoong (shrimp paste) and the shrimps. Stir around for flavors to blend.
Add the green beans to the shrimp saute.
Pour the coconut milk. Lower heat to a medium and simmer for 5 minutes.
Pour the vinegar and soy sauce. Add the siling labuyo (bird's eye chilies). Season with salt and black pepper.
Cover and over medium heat, continue cooking for 8 to 10 minutes more till green beans and shrimps are cooked. Serve warm over steamed rice.

Nutrition